The Central cook book

Flavor with pineapple, vanilla or lemon. Mrs. Cuartes H. Youncer. Sponge Cake Two eggs, separate the eggs, pinch of salt in each; beat yolks until thick and lemon-like; beat whites until stiff and dry; take one cup of granulated sugar, add gradually to beaten yolks and beat well; add one-half cup boiling water very slowly; beat well; one cup Swan’s Down flour, sifted three times, and two full teaspoons Rumford baking powder added before sifting the last time. Beat thoroughly, add beaten whites, and beat again. If using large cup, take three eggs. Grease and flour tin with pipe in the center, and bake forty-five minutes in a slow oven. Mrs. H. E. Groras. When you make cake Recipes for many tempting and delicious cakes are given in ‘Cake Secrets’. A dime (in coin or stamps) will bring you this famous recipe book about which a woman recently wrote"I eele wouldn't sell mine for a dollar if I knew I couldn't get another copy."’ )SWANS DOWN Qe Preferred by Housewives for 29 years YOUR GROCER CAN SUPPLY YOU OTHING gives such wonderful results in home made cake as Swans Down Cake Flour! Try it in any good recipe. You can have lighter, whiter, finer, better cakes— pie crust—pastry, just as you long to have it. Swans Down costs only a few cents for each cake made and yet it saves all the costly waste of cake disappointments. Swans Down has been the grocers’ choice for 29 years. IGLEHEART BROTHERS Evansville - - - - Indiana Established 1856 Also manufacturers of SWANS DOWN WHEAT BRAN Nature’s Laxative Food GRC 8 tag 1 GE TR) NE cs 8 OO ce a OS oN SPR SD hand thee dh Try This Cake Recipe DELICIOUS SWANS DOWN CAKE ¥ cupful butter, or substitute 8 teaspoonfuls baking powder 1 cupful sugar 14 teaspoonful salt 22 cupful milk 1 teaspoonful vanilla 2 cupfuls SWANS DOWN CAKE FLOUR 3 egg whites Cream butter, gradually add sugar, creaming mixture well. Sift flour once, measure, add baking powder and salt and sift three times. Add the flour and milk alternately to the creamed butter and sugar, beating batter hard between each addition of flour and milk. Add vanilla extract. Fold in the stifly-beaten egg-whites and bake in a loaf or two layers in a moderate oven. Ice as desired. - Before attempting to make any cakes in this book, read this article. It may prevent a cake failure, thereby saving the waste of ingredients. These are the four most important steps in cake-making, and if followed carefully will help you to make really, good cake. SELECTING INGREDIENTS A good cake cannot be made with poor ingredients. For the best results choose only the purest materials obtainable. Cake is a food that contains the most nutritive elements, such as eggs, butter, milk, sugar, flour, etc. Cake is more delicate than bread and needs a more delicate flour. This flour is Swans Down Cake Flour, soft, white, and velvety, made especially ~ for cake and pastry making. Swans Down costs but a few cents more per cake and yet it insures against disappointment and costly cake failures. Lighter whiter, finer, better cakes if you use Swans Down. MEASURING Ailingredients called for in any good recipe must be accurately mixed and all measurements should be level. This is necessary in order to obtain the same results in each baking. The standard one-half pint measuring cup should be used and the recipe followed exactly. — CAREFUL MIXING ‘